This recipe is neither a crudo nor a ceviche; it is an interpretation and hybrid of the two. This is one of those recipes that came together after the proper peppers never came for a classic ceviche. I took the base knowledge of how to make a proper leche de tigre and interpreted that in this dish.
Combine the ice water, garlic, shallots, lemon, lime and orange juices, habanero and papaya juice in a blender and puree until smooth. The consistency should be thin and loose. Season with salt and pepper.
Wash and pat dry the scallops. Thinly slice and reserve in the fridge.
Add the conch to half of the marinade; the remaining marinade can be reserved in the fridge for up to a week to utilize for grilled summer seafood or another batch of ceviche.
Divide the sliced scallops between low bowls and serve the marinated conch on top. Top with the sliced pimentos and a drizzle of olive oil.
The conch should smell fresh and clean when purchased.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.